Eating Consciously, Eating Seasonally, Eating Locally

Another favorite of the nightshade family is the pepper: there are hundreds of kinds, ranging from super sweet to hellishly hot. I’ll focus on the sweet. Many do not like green bell peppers and for good reason: they are green, are not ripe and can be bitter. One can find in the grocery stores ripe bell peppers that are red, yellow and orange but chances are these took an international trip before getting to the store. Like tomatoes, peppers of all kinds are planted in the late spring once the soil and ambient temperature are warm. It takes about 2 months for a pepper to become green and ‘ripe’ enough to eat. To get to the full ripe state of red, orange or yellow takes another month. The fruit are heavy and require some effort to support so farmers are often ready to pick green and sell. So what does one do if one wants a pepper with color and sweetness? Plant Lunchbox Peppers! Not only are the [...]

By |2020-08-24T10:57:06-04:00August 24th, 2020|Categories: Eating Consciously, Food, Growing food, Noel Thurner, Recipe|

Eating Consciously, Eating Seasonally, Eating Locally

The nightshade family: sounds scary! And it is, as there are massive numbers of plants in this Solanaceae family that are very toxic. But we love to eat many of the non-toxic ones and most of us cannot wait for that first sun-ripened fresh tomato of the season. The other vegetable from the nightshade to be discussed in this article is the often vilified white potato. But before we begin chatting vegetables, let us talk salt. Our bodies need salt. Research has shown that without the correct balance of water and salt, our systems shut down and we die. So why the health concerns of not eating salt? If you eat any foods that are factory processed then you are eating way too much salt and bad salt at that. Big Food has our palates held hostage with refined salt, a variety of sugars and unhealthy fats. You got it: please, no processed food! The ‘regional’ salt I use the Redmond’s Real Salt. Mined in Utah, it is [...]

By |2020-08-09T14:55:07-04:00August 9th, 2020|Categories: Eating Consciously, Noel Thurner|

Eating Consciously, Eating Seasonally, Eating Locally

Barbara Kingsolver wrote in her book Animal, Vegetable, Miracle: Most of the fruits and vegetables needed a passport to get to your plate. Yikes… we can do better than that! It is my intent with this series of articles to not only guide you for eating seasonally but to try your best to get local or regionally grown plant foods. And do this recipe free! I have nothing against recipes but one does need to learn how to be innovative and serendipitous when cooking out of the garden or what is staring at you from the fridge or purchased at the farmers market. This is a great time of year to begin exploring your options at local farmers’ markets, farm stands and businesses which support this philosophy. We shall begin with a family called cucurbits. In that vast group we at this time of year in our climate are enjoying all sorts of summer squash, zucchini and cucumbers along with cantaloupe and watermelon. Once frost arrives in the [...]

By |2020-08-12T12:09:44-04:00July 27th, 2020|Categories: Eating Consciously, Growing food, Noel Thurner|

This Is A Custom Widget

This Sliding Bar can be switched on or off in theme options, and can take any widget you throw at it or even fill it with your custom HTML Code. Its perfect for grabbing the attention of your viewers. Choose between 1, 2, 3 or 4 columns, set the background color, widget divider color, activate transparency, a top border or fully disable it on desktop and mobile.

This Is A Custom Widget

This Sliding Bar can be switched on or off in theme options, and can take any widget you throw at it or even fill it with your custom HTML Code. Its perfect for grabbing the attention of your viewers. Choose between 1, 2, 3 or 4 columns, set the background color, widget divider color, activate transparency, a top border or fully disable it on desktop and mobile.